Mile High Nachos

These loaded nachos are perfect for a crowd and so good you'll be licking your fingers!


  • 1 lb (450 g) boneless skinless chicken breasts
  •  Vegetable oil
  • 2 tbsp (30 mL) Smoky Applewood Rub
  • 1½ bags (1 1/4 lbs/575 g) restaurant-style tortilla chips (20 cups/4.75 L)
  • 3 pkgs (8 oz/226 g each) shredded Colby-Jack cheese
  • 1 can (15 oz/425 g) pinto beans, drained, rinsed
  • 1 can (6.5 oz/184 g) sliced black olives, drained
  • 1 jar (16 oz/473 mL) pickled jalapeño slices, drained
  • 4   plum tomatoes, seeded and diced
  • ⅓ cup (75 mL) loosely packed fresh cilantro
  •  Easy Guacamole(see Cook's Tip)
  • 1 cup (8 oz/250 g) sour cream


  1. Preheat oven to 350°F (180°C), removing upper rack.

  2. Heat Nonstick Grill Pan & Press Set over medium heat, about 5 minutes. Brush chicken with oil and sprinkle with rub. Place chicken on pan and cover with Grill Press. Cook about 5 minutes per side or until internal temperature is 160°F (71°C). Cool slightly and dice; set aside.

  3. Arrange half of the tortilla chips on Large Round Stone. Top with 1 pkg cheese and half of the: chicken, beans, olives, jalapeños and tomatoes.

  4. Add half of the remaining tortilla chips and top with 8 oz (250 g) cheese; repeat with remaining tortilla chips and cheese. Carefully top with remaining chicken, beans, olives, jalapeños and tomatoes. 

  5. Bake 14-16 minutes or until cheese is melted. Remove from oven; sprinkle with cilantro and top with guacamole and sour cream; serve immediately.


  • 20  servings

Nutrients per serving:

Calories 330, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 45 mg, Sodium 680 mg,
Carbohydrate 26 g, Fiber 1 g, Protein 16 g

Cook's Tips:

Substitute your favorite rub for Smoky Applewood Rub.

Easy Guacamole:  Cut ½ small red onion, peeled, into small chunks. Cut 1 seeded jalapeño into chunks. Add onion, jalapeño, 1 peeled garlic clove, ½ cup (125 mL) loosely packed fresh cilantro to Manual Food Processor bowl; process until finely chopped. Add 1 ½ tsp (7 mL) fresh lime juice to bowl. Cut 2 ripe avocados in half, remove pit. Add avocado and ½ tsp (2 mL) salt to bowl. Process to desired consistency.  Yield: 1 ½ cups (375 mL)
Customize the nachos using your favorite ingredients.  Such as substituting refried beans or black beans for pinto beans.  Serve with salsa, if desired.

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